Description
Tex-Mex shrimp salad served up appetizer style in tortilla cups.
Ingredients
- 2 cups Cooked Shrimp, Chopped Small
- ¼ cups Diced Tomatoes
- ¼ cups Cilantro, Chopped
- 1 whole Avocado, Peeled, Seeded, Diced, Tossed W/1 Tblsp Lemon Juice
- 2 teaspoons Jalapeno, Minced
- 2 Tablespoons Green Onion, Diced
- Tostito Cups Or Tortilla Chips For Serving
- FOR THE DRESSING:
- 1 whole Avocado, Peeled And Seeded
- 2 Tablespoons Mayonnaise
- 2 teaspoons Ground Cumin
- 1 teaspoon Garlic Salt
- 1 Tablespoon Cilantro
- 2 teaspoons Lemon Juice
- 1 Tablespoon Sour Cream
- 6 Tablespoons Milk
Preparation
In a large bowl, combine shrimp, tomato, cilantro, avocado, jalapeno and green onion. Set aside.
In a food processor or blender, combine all dressing ingredients and pulse 15 to 20 times, scraping down sides and continue to process until smooth.
Pour dressing over shrimp and avocado mixture, stirring to combine. Serve immediately with Tostitos cups or tortilla chips, or cover and refrigerate until ready to serve. (Also great rolled up into a flour tortilla!)
Enjoy!
